Category Archives: Recipes

Snickerdoodles – wheat-free cookies recipe

I have always enjoyed making cookies. It has been one of my favorite things to bake since I can remember. Snickerdoodles is one of my favorite cookies. When the wheat went out the window, do did cookies – for while. Thankfully, a decent substitute for flour has been developed in our home and we are able to use it to make yummy cookies again.

I do take the sugar content down significantly. And the flour substitutions change depending on what we have in the cabinet. But today’s cookies are  GOOD! So, I am sharing the recipe as it came about today. Tomorrow’s may be different. 🙂

Snickerdoodles wheat-free

SNICKERDOODLES – wheat-free

1 1/4 C almond flour
1/2 C coconut flour
1/2 C flaxseed meal
1/2 C garbanzo bean flour
1 1/2 t xantham gum
1 t baking soda
1/4 t salt
2 t cream of tartar

1/2 C butter, softened
1/2 C coconut oil (okay if liquid)
2 eggs
1 scant C sugar (can add up to 1 1/2 C if desired but I am trying to keep these a bit less sweet so I put in closer to 3/4 C)

3 T sugar
3 T cinnamon

Heat oven to 350 degrees F. Cover a baking sheet with parchment paper.

Mix the dry ingredients, keeping back the small amount of sugar and cinnamon for rolling. Put the butter, oil, and sugar in a mixer and cream. Add eggs and mix well. Add the dry ingredients to the wet ingredients a spoonful at a time, mixing well.

Mix the 3 T sugar and 3 T cinnamon together in a shallow bowl or plate with a small rim. Using a spoon or a small scoop, make 1 inch balls of dough, roll them in the cinnamon sugar, and place on baking sheet covered with parchment paper. Bake for 13 minutes. Let cookies sit for about 3 minutes on the baking sheet before removing them to a towel or cooling rack to finish cooling.

Makes approximately 5 dozen cookies.

Snickerdoodles

Blessings,
At Home.

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Blueberry Muffins ~ wheat free recipe

This is really just a variation on the strawberry cupcake recipe that I shared last week. It is just a yummy. Just as filling, And just as good for breakfast. I was rather happy when we had several to bring home from the pot luck we took them to. I guess people thought they didn’t look quite as appetizing for dessert as those cakes and pies and cookies with all the icing on top. That’s okay – I had breakfast for a few days. (I also had a moment of sadness when I had to throw one away that had sat in the refrigerator too long after getting shoved to the back and hidden behind something.)

So, the main recipe and the changes we made to if are found back in the Strawberry Cupcakes recipe post. What did I do to that for the blueberry ones? I’m glad you asked. 🙂

Subbed in blueberries for strawberries. That’s it. Truly. I used the same measurement and I did not smash the blueberries. I liked having that burst of juiciness when I bit into a big blueberry hidden inside.

blueberry muffins wheat free

So the recipe looks like this –

  • 1 cup coconut flour
  • 1 cup almond meal
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces cream cheese
  • 3 eggs
  • 1/2 cup almond milk
  • 2 cups frozen blueberries (use whole or crush in the blender)

We just mixed all the wet ingredients together, except for the strawberries. We then added the dry. After it was well combined, we added the strawberries. Mix it and then put it in either greased muffin tins or cupcake papers and bake at 375 degrees for 25 – 35 minutes.  When they are cooked, you can insert a toothpick and it will come out clean. Cool and enjoy.

So, another wheat free recipe to add to your arsenal of yummy things when you are going wheat free or gluten free. Or just wanting to add in some healthier options. Enjoy!

Blessings,
At Home.

Strawberry Cupcakes ~ wheat free recipe

You may be noticing a trend in the recipes I have been sharing recently – wheat free. That is how I am titling them but they are also corn free. Those are two big allergies for me. Over the course of the last couple of years, we have searched out recipe sites and books that have wheat free and corn free options. More and more are coming up wheat free but they sub in things that are not really all that much better or create a funny texture. We try to stay away from rice flour since there is basically no nutrition to it and it is grainy in recipes.

strawberry cupcakes

Recently, my daughter wanted to make strawberry cupcakes for her birthday and her friend was coming who is allergic to wheat. She made her normal cupcakes but then helped me search for a recipe that was wheat free. We found one that worked pretty good and made some changes to it.

Our base recipe is found here.

When we got done with the recipe, it looked more like this:

  • 1 cup coconut flour
  • 1 cup almond meal
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 ounces cream cheese
  • 3 eggs
  • 1/2 cup almond milk
  • 1 tablespoon strawberry extract (optional)
  • 2 cups frozen strawberries, thawed and crushed (we ran them through the blender)

We just mixed all the wet ingredients together, except for the strawberries. We then added the dry. After it was well combined, we added the strawberries. Mix it and then put it in either greased muffin tins or cupcake papers and bake at 375 degrees for 25 – 35 minutes.  When they are cooked, you can insert a toothpick and it will come out clean. Cool and then frost.

We did not use the frosting that is part of the original recipe. We had some strawberry frosting that Miss J used to frost half of them and the other half she left without.

strawberry cupcakes recipe

These must be stored in the refrigerator since they have cream cheese in them and they are more moist than you expect from a cupcake. With the small amount of sugar and the healthy flours, these also make a yummy breakfast with a cup of hot tea. In fact, I have enjoyed them for breakfast quite often since we made these. They are really filling and stick with you for a while. Good things for breakfasts!

Blessings,
At Home.

 

Linking up with A Net In Time for a recipe linkup.

Linking up with Homeschool Review Crew weekly linkup.

Apple Banana Muffins ~ wheat free recipe

Apple Banana Muffins wheat free

My friend Annette does a weekly recipe linkup and this week she featured some Banana Apple Bran Muffins. Her pictures looked so yummy! I just had to try them but since they featured bran and included wheat flour, I obviously had to sub some things out.

So, what did I do? Simply left out the bran and wheat flours and subbed in almond flour in the same amount. I felt I would probably have to add additional dry ingredients (and was planning to add some ground flax seed and/or coconut flour). I ended up deciding against that after it was all mixed. I also put in more cinnamon (about 3 tsp) and did not measure the nutmeg since we use fresh and grate it into the bowl directly. I left out the sugar altogether and used one banana, since that was all we had. It made six tiny ones and six large ones. The large ones I baked in parchment paper liners and the small ones I just sprayed the muffin tin. Either way seemed to work just as well as the other.

I loved these. Tasty and yet healthy and will stick with me for a while. Another bonus? The girls who tried them enjoyed them also. Wheat free and the girls don’t always go together so them liking these is a definite win!

_2 apple banana muffins wheat free

So my final recipe looks like this:

Ingredients:

1 1/2 C oats (I used one minute oats and did not grind them at all)

1 2/3 C almond flour

3 tsp baking powder

1 1/2 – 3 tsp cinnamon (as you like it)

1/2 tsp nutmeg

2 eggs, stirred up well

4 tsp water or oil

2/3 C milk

1 – 2 mashed banana(s)

1 large apple, grated with peel

Instructions:

Mix all dry ingredients together. Add the egg, water, and milk. Mix together well. Add the mashed banana and mix. Add the grated apple and mix well. Mixture will be very wet.

Add mixture to muffin tins that either are lined with parchment paper liners or have been well greased.

Bake in 350 oven for 20-25 minutes or until toothpick comes out clean.

Make 6-8 large muffins or 12 medium muffins.

Thanks, Annette, for such a yummy recipe!

Blessings,
At Home.

Linking up with the recipe linkup on A Net In Time.

Waffles – wheat free recipe

waffles wheat free recipe

Not long ago, Miss J bought her own little waffle maker. She used some birthday money and has been happily making waffles since then. She can use it on her own and she is very pleased with her purchase.

One morning, she wanted me to eat waffles with her. So, I looked up a couple of waffle recipes and realized I needed to modify to make my own. Most wheat free recipes call for a prepackaged, gluten-free baking mix. Lots of the baking mixes still contain corn so they are not for me.

I have, however, come up with a pretty consistent replacement for the baking mixes and so I just modified that a bit, modified the recipe a bit, and made some super yummy, VERY filling waffles. I got to eat waffles with the girls! YUM!

waffles wheat free

Wheat Free Waffles

Ingredients:

  • 1/4 C almond flour
  • 2 T coconut flour
  • 2 T flaxseed meal/ground flaxseed
  • 1/2 t xantham gum
  • 1 t baking powder
  • 1-2 t sugar, to taste
  • 1 t vanilla
  • 1 egg
  • 1/4 C milk
  • 1 t olive oil or coconut oil (melted)

Directions:

  • Mix the dry ingredients together.
  • Mix the wet ingredients together.
  • Add the dry mixture to the wet and combine well.
  • Cook in a waffle maker. This should make one large waffle or three mini-waffles.
  • Top as desired.

Enjoy breakfast treats with the family while sticking to the healthy diet you need! These are so good, you feel like you are indulging yourself. At least, I did. 🙂 If you make these waffles, I would love to know how they turn out for you. I am constantly tweaking recipes so feedback is helpful.

Blessings,
At Home.

Linking up with A Net In Time and the weekly recipe link-up happening there.

Linking up with the Homeschool Review Crew and the weekly link-up.

 

Unit Study on India

India unit study

We recently studied India as our family’s country of choice for the International Feast Night we had with some other homeschool families. We had a blast and learned so much about India. We kicked it off by reading The Hidden Village by Bonnie Rose Hudson. Read my review to learn more about that book.

book cover

After learning about Manju and the world he lived in, we watched some videos. These videos taught us a lot about West Bengal, the part of India that the book was set in. We learned about Bengal Tigers, jute harvesting, the uses of jute, mangroves, markets in West Bengal, foods, mongoose, and more. There are a lot of things to learn about.

We also learned that West Bengal is just one of the part of India, which is extremely diverse. To learn about other parts of India, we used several resources from SchoolhouseTeachers.com. This is a site that we use often through the year and it provided us lots of good information on India. From the video titled India Unveiled in a series titled Trek to the Holy Land to a history study titled A Splash of Geography with a section on India, we had access to lots of good information and images. We looked at, but did not use, lapbooking sets on the rhino and the Bengal Tiger, both available at SchoolhouseTeachers.com. By far, the best resource on this site was Asia: Trade Route Safari (also by Bonnie Rose Hudson, who wrote The Hidden Village that we kicked the study off with). We learned a ton from the India sections of this study.

our display on India

We used an art project that is available as a lesson from ArtAchieve. In level 1, there is a study of wood block printing in India. This is how they print fabric for the saris. Miss J created this print using the techniques of this art lesson and some videos from their cross-curricular materials.

Miss L studied the sari and decided to duplicate it with material on two of our 18 inch dolls. They were adorable.

dolls in saris

We also used a set of notebooking pages from Hip Homeschool Moms titled Around The World Notebook Pages. These were neatly put together. The girls were able to research information for them easily and it was easy to for them to complete the pages.

As this was a feast, we took food from India that we had cooked, as well. Our menu consisted of:

  • Butter Chicken
  • Picnic Rice (rice with curd/yogurt)
  • Apple and Raisin Chutney
  • Naan
  • Gajar Halwa Ladoo (Carrot and coconut truffles)
  • Bhapa Doi

foods from India

The recipes came from these two food blogs from India – Chef de Home and Fun FOOD and Frolic. There are tons more recipes on these two blogs and I would definitely like to try a few more.

the girls' display on India

At the feast, the girls set up a display table with their information and projects. Each family also took a few minutes to talk about what they learned, giving each child a few moments. (Great public speaking practice!) The students also had to introduce their menu and describe each of the foods so that everyone could know what they were eating. This was a fun night.

Hopefully, this will give you some resources for your own study of India. This is a very large, diverse country and we have barely touched on it. Perhaps we will cover some more during the springtime when we need a diversion one day. So much more to learn!

Blessings,
At Home.

Parmesan Crusted Chicken

Parmesan Crusted Chicken

And this is all that was left!

 

For dinner, we had pan fried parmesan crusted chicken. It was lots easier than I expected and better, too. You see, a while back, we had bought these Parmesan Crisps which were marketed for snacking. They were not good but they cost about $10 so I didn’t want to just toss them. I decided to use them as the coating for chicken. And it turned out good.

 

 

 

Parmesan Crusted Chicken

chicken tenders, thawed and dried
1 egg and a splash of milk, stirred up
about 1 1/2 C crushed Parmesan Crisps for every 5 tenders
olive oil for frying

Heat pan well. (If it isn’t hot and well oiled, the coating will stick to the pan and come off of your chicken.) Place a piece of chicken in the egg mixture, turning to coat. Move to the crushed Parmesan Crisps and coat all over. Place in hot pan. Cook about 5 minutes on one side. Using tongs, turn carefully. Cook about 5 minutes on the other side, checking to ensure the the chicken is cooked through.

Parmesan crisps

The girls all enjoyed this so I think I know how to use the rest of these crisps up. An easy and yummy dinner! We served it with cucumber slices, mashed cauliflower, green beans, and broccoli.

Enjoy.

At Home.

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